Bourbon Brisket Marinade Recipes

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BOURBON MARINADE



Bourbon Marinade image

A sweet bourbon marinade recipe that works perfectly with almost anything, this recipe is simple to put together and lasts for seven days!

Provided by Derrick Riches

Categories     Sauce

Time 10m

Number Of Ingredients 5

1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup mustard
1 cup Worcestershire sauce

Steps:

  • Gather the ingredients.
  • Combine all the ingredients-bourbon, brown sugar, oil, mustard, and Worcestershire sauce-and mix until the sugar is completely dissolved. Use it right away.
  • Marinate meat for four to 12 hours.
  • Use it to grill your choice of meat, and enjoy!

Nutrition Facts : Calories 91 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 145 mg, Sugar 5 g, Fat 6 g, ServingSize About 4 3/4 cups (38 servings), UnsaturatedFat 0 g

BRISKET MARINADE



Brisket Marinade image

My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.

Provided by KRANEY

Categories     Main Dish Recipes     Roast Recipes

Time 5m

Yield 6

Number Of Ingredients 7

½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes

Steps:

  • In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g

MARINATED BEEF BRISKET



Marinated Beef Brisket image

"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 large oven roasting bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper
1 to 3 tablespoons liquid smoke, optional
1 fresh beef brisket (about 4 pounds)
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
3 drops hot pepper sauce

Steps:

  • Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.

BOURBON-MARINATED STEAKS



Bourbon-Marinated Steaks image

Delicious marinated steaks you can use either flank steaks or top round steaks. Enjoy. Prep time does not include marinating time.

Provided by Barb G.

Categories     Steak

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/2 cup packed brown sugar
1/2 cup Bourbon
1/3 cup soy sauce
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon fresh coarse ground black pepper
1/4 teaspoon hot pepper sauce
1 cup water
2 flank steaks, well trimmed (about 1 1/2 pounds each) or 2 beef top round steak, about 1 1/2 inches thick (about 1 1/2 pounds each)

Steps:

  • Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
  • Add steaks, turning to coat, seal bag, pressing out excess air.
  • Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
  • Remove steaks from marinade.
  • Discard marinade.
  • Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
  • (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

Nutrition Facts : Calories 82.5, Sodium 560.5, Carbohydrate 12, Fiber 0.1, Sugar 11, Protein 1

BOURBON & HONEY-GLAZED BRISKET WITH SOURED CREAM & CHIVE MASH



Bourbon & honey-glazed brisket with soured cream & chive mash image

Let the oven do the hard work with this slow cooked beef brisket, glazed with bourbon and honey. Leftovers make a great hash the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 8h15m

Yield Serves 6-8

Number Of Ingredients 19

3 tbsp vegetable oil
2-2½ kg piece beef brisket , rolled and tied (ask your butcher to do this for you)
1 tbsp smoked paprika
1 tbsp English mustard powder
2 tsp dried onion powder
1 tsp ground cinnamon
pinch dried ground cloves
6 tbsp light brown soft sugar
100g honey
50ml bourbon whiskey , plus 2 tbsp
2 red onions , sliced
4 bay leaves
4-6 small carrots , peeled and halved or quartered lengthways or 300g Chantenay carrots
100ml red wine vinegar
4-6 large baking potatoes , unpeeled
250g soured cream
75g butter , plus extra to serve
splash of milk
small pack chives , chopped

Steps:

  • Heat 1 tbsp oil in a large, deep flameproof roasting tin or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over, adding the remaining oil to the pan if needed. Meanwhile, mix the paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp of the whiskey in a small bowl with a generous amount of salt and pepper. Lift out the beef and scatter the onions and bay leaves over the base of the dish, pour in 100ml water and put the beef back on top. Brush the spice paste all over the meat. Will keep chilled for up to a day.
  • Heat oven to 150C/130C fan/gas 2. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6-7 hrs, turning once or twice during cooking, spooning the juices over the meat and topping up with a splash more water if the bottom of the pan is dry.
  • Increase the temperature to 200C/180C fan/gas 6. Toss the carrots with the onions around the beef, season then cover again with the foil. Pierce the potatoes a few times each and place on the shelf below the beef. Cook for a further 45 mins.
  • Meanwhile, pour the remaining sugar, whiskey, honey and vinegar into a pan. If there is lots of liquid in the tin, add most of this too (but leave some so the meat doesn't dry out). Season and bubble to make a sticky glaze. Uncover the meat and carrots, brush with the whiskey glaze and cook for another 15 mins until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, cover the meat loosely with foil and leave to rest for 15 mins.
  • Put the potatoes in a bowl and, when cool enough to handle, use kitchen scissors to cut them into pieces - you want to keep the skin in the mash for extra flavour but any big bits will be chewy so try to break it down as much as possible with the scissors, then mash well with a potato masher. Add the soured cream, butter, milk and most of the chives, season really well and mash again. Transfer to a bowl and top with a knob of butter and the remaining chives. To serve, either cut into thick, tender slices or shred the meat with two forks, discarding any string as you go. Serve with the mash, carrots and onions and spoon over the juices. Watch our video on how to tie a butcher's knot.

Nutrition Facts : Calories 987 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium

BOURBON MARINADE



Bourbon Marinade image

This is a GREAT marinade for grilling or making kabobs. Use this marinade on all types of meat, chicken, fish, vegetables,. etc.

Provided by Jim Bob Cooker

Categories     Chicken

Time 10m

Yield 2 pounds of meat

Number Of Ingredients 7

1/4 cup Bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup brown sugar
1 small yellow onion, chopped fine
1/4 teaspoon garlic powder
1 dash Worcestershire sauce

Steps:

  • Combine all ingredients in a small bowl.
  • Mix well and refrigerate.

DAVID'S KENTUCKY BOURBON BRISKET SAUCE



DAVID'S KENTUCKY BOURBON BRISKET SAUCE image

Categories     Sauce     Beef     Simmer

Yield 1 untrimmed brisket

Number Of Ingredients 10

3 tablespoons of canola oil
1 cup finely minced onion
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/4 cup Kentucky bourbon
1/4 cup water (if needed)
3 tablespoon tomato paste
2 tablespoons Worcestershire sauce
Pan juices from brisket
1/4 teaspoon cayenne pepper (optional)

Steps:

  • Saute minced onions in canola oil over med-high heat until just turning color. Add Tomato past and saute for 2 minutes. Add bourbon and stir until evaporated. Reduce heat to low. Add remaining ingredients and simmer for 10-20 minutes. I prefer to use this can be used as a thin finishing sauce. Others like it reduced to make it thicker, sweeter, and a whole lot stickier.

BOURBON MARINATED RIB-EYE STEAKS



Bourbon Marinated Rib-Eye Steaks image

This is a version of the classic with a sweet Southern twist to a great rib-eye steak, which deserves special treatment.

Provided by ChefCharles

Time 8h15m

Yield 4

Number Of Ingredients 10

1 cup bourbon (such as Maker's Mark®)
¼ cup soy sauce
¼ cup packed brown sugar
¼ cup Dijon mustard
¼ cup olive oil
¼ cup pineapple juice
3 tablespoons Worcestershire sauce
1 tablespoon minced garlic
¼ teaspoon ground ginger
4 (8 ounce) rib-eye steaks

Steps:

  • Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix.
  • Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
  • Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.

Nutrition Facts : Calories 660.9 calories, Carbohydrate 23.2 g, Cholesterol 81 mg, Fat 34.6 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 10.4 g, Sodium 1470.5 mg, Sugar 16.5 g

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